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Robert's Lasagna

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RobertMT View Drop Down
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    Posted: 31 October 2017 at 18:28
I make a mean lasagna, too.

I start with 12"x18"x3"deep steel lasagna pan, turkey roasting pan, or two 9x13 pans (metal gives better crust, than glass)
preheat oven to 375F (350F for dark steel)

one pound sweet sausage (bulk or removed from casing)
one pound hot sausage (bulk or removed from casing)
three jars pasta sauce (meat or garlic/basil)
drained sliced olives to taste
pound Ricotta cheese (whole is best)
pound 4% Cottage cheese (Or all Ricotta if fuller taste desired)
8oz cream cheese (optional but adds extra richness to sauce)
1 1/4 cup of Parmesan & Romano cheese (reserve 1/4 cup for top)
2 TB parsley
two eggs
one pound of each sliced Provolone and Mozzarella (two pound bag of shredded Mozzarella can be subbed if desired)
pound of uncooked wide lasagna noodles (normal wavy, not flat or "oven ready")

Brown and drain sausages

Add 2 1/2 jars pasta sauce to meat, simmer while preparing cheese mixture.

Mix Ricotta, Cottage, Cream, cheeses and cup of Parm with eggs and parsley.

Add 1/2 cup water to empty jar, shake to get last out, pour into other jar and repeat, then take thinned sauce and pour in pan to fully cover bottom, (add meat sauce, if needed).

Lay layer of noodles down, cover with half Ricotta Cheese mixture, sprinkle with desired sliced olives, layer of sliced Provolone or half shredded Mozzarella, layer with half meat sauce, repeat noodles, ricotta, olive, then use either sliced or shredded Mozzarella, ending with meat sauce.

Cover tightly and cook hour, uncover and sprinkle remaining Parm on top, finish 15-20 minutes, let rest 15-20 minutes before slicing, enough time for garlic bread.

Olives, cream cheese, eggs, Provolone, and hot sausage are all optional and to taste. I like onions, my daughter and SIL don't, so I leave them out, chopped onion, is added to sausage, along with all hot sausage, when it's not for her. Mom always adds olives to lasagna, so it's traditional, but just as good without. I prefer all Ricotta and Provolone, but it's a little rich for many.

MIL made her sauce from scratch, I find some jarred sauces good enough, to save half day. I'll have to remember, to post her Sunday Gravy recipe sometime, now that was good.


Edited by RobertMT - 31 October 2017 at 20:35
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2017 at 08:31
I like it! Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote BEAR Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2017 at 08:56
Interesting  your recipe and Ron's.

Your first layer in is noodles.  His Aunt uses meat layer first into the pan!

I think the meat first leaves some grease/fat in the bottom of the pan and avoids burning lower noodles; but I think the bottom layer of noodles makes serving/removing a piece easier.

Decisions...decisions...decisions
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RobertMT View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RobertMT Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2017 at 09:26
Mom's lasagna is close to recipe Ron posted, except for added olives, it has less cheese, more sauce, and is more mild. I went for the extra cheesy, just enough sauce, and as much flavor as possible, route over the years. Mine's definitely not a light meal.

I switched to just thinned sauce under bottom layer of noodles, few years ago. The extra water steams the noodles, so you don't have to precook. With too much meat sauce on bottom, you leave much of it behind in pan and you don't get the bite in bottom layer. If you wanted to add thicker layer of meat sauce on bottom, I would add fourth jar of sauce.

You'll also notice, I end with meat sauce on top, instead of cheese. This avoids the browned cheese and greasy top, that sometimes happen. When I can remember and have some on hand, good Italian bread crumbs (Not the bixed from store) sprinkled on top with parm, last few minutes, (like you would on baked mac&cheese) adds a nice top and takes care of any grease, that surfaces.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote BEAR Quote  Post ReplyReply Direct Link To This Post Posted: 02 November 2017 at 00:50
"definitely not a light meal"  never had homemade lasagna that was 'light'...just stick to the ribs goooood
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